Traditional baking is carried out in forced air convection ovens where the heat is transferred to the surface of the dough by convection, conduction and irradiation, then from the surface towards the inside just by heat conduction. Due to its spongy structure, the dough has a low heat conductivity, therefore the traditional baking process is slow and gets even slower along the baking process, due to the crust formation.
The possibility of using electromagnetic waves for a full baking process without conventional heat depends on the ability of the related equipment to deliver and distribute correctly the energy onto the dough pieces.
Recently, Stalam has introduced a revolutionary “variable configuration” electrode (patented),
which is capable of delivering controlled quantities of RF energy in different positions between the electrodes where the product is still “developing” (ie. changing its volume), as required by the baking process. Moreover, Stalam radio frequency ovens are equipped with an exclusive and extremely accurate system to control the energy transmitted to the electrodes from the RF generators, through variable capacitors fitted in independent and consecutive oven “modules”. These developments have made it possible to ensure a perfectly even and controlled baking process of all the dough pieces passing through the RF oven.